I f you make a practice of pencilling in a weekly menu plan, you may wish to include this recipe to the top of the list.
It’s basic enough for a weeknight dinner, but tasty (and quite) enough for a special weekend feast. In either case, it only requires about fifteen minutes of active time, one large sheet pan and the broiler in your oven.
Lamb chops are perfect for fast, straightforward cooking and when the barbecue is buried in a snowdrift, the broiler does a good task in its stead. Here I have actually matched the chops with wedges of cauliflower, which cook up in the exact same amount of time, producing an easy meal– and a fast clean-up.
This Sheet Pan Zesty Lamb Chops and Cauliflower hits all the buzz words: one-pan, low-carb, 15- minute meal, however you need to make it since it’s so delicious!
A zesty lemon-herb marinade elevates the chops from ho-hum to yum and a generous scattering of mint includes that Mediterranean touch. I have actually likewise utilized fresh dill, oregano or parsley in this dish and all are incredibly vibrant and delicious.
We like serving lamb with creamy homemade tzatziki ( discover the dish in The Easy Bites Kitchen Area), but it’s likewise delicious with a spicy chimichurri. I expect I tend to make chimichurri more frequently in the summer, when fresh garden herbs are plentiful, but often I yearn for the strong flavours in the middle of winter.
You can also pick up a tub of tzatziki from your preferred deli counter, or just get Greek-style yogurt from the fridge. Whatever helps you to get a wholesome supper on the table with very little effort.
Leave the stem intact. Flip it upside down and cit it in half through the core. Cut each half in half, and then half once again, portioning the cauliflower into eighths. If you like your cauliflower prepared till quite soft, cut them in smaller sized pieces prior to tossing on the pan. I like mine with a little bit of crunch to them, especially in this meal.
Keep in mind that the recipe calls for lamb loin chops, which are like tiny t-bone steaks, as opposed to chops cut from the rack of lamb.
My kids love lamb, but I don’t always have time to roast up a leg or a shoulder, nor the budget plan for lamb ribs (!). We discover that the lamb loin chops are perfect for feeding the household on a busy weeknight.
Preferably you prep this in the early morning for a super quick weeknight supper, however it can also be thrown together at the last minute.
This recipe makes a complete, lean meal, however need to you want to round it out even further, serve it with a potato side, such as a velvety gratin or a heaping bowl of crispy oven fries.
Sheet-Pan Zesty Lamb Chops & Cauliflower
A fast and delicious one-pan dinner that’s perfect for any season.
Course: Main Cuisine
Necessary Component: Lamb
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 200 kcal
- 1 little head of cauliflower
- 8 lamb loin chops 1 1/2 inches thick
- juice of 1 big lemon about 3-4 Tablespoons
- 1 Tablespoon red wine vinegar
- 4 cloves garlic peeled, minced or grated
- 2 teaspoons dried Mediterranean herbs
- 1 teaspoon great sea salt
- 1/2 teaspoon newly ground pepper
- 1/4 cup olive oil
- 1 cup pomegranate seeds about 1 small pomegranate
- 2 Tablespoons sliced fresh mint
- 2 Tablespoons toasted pine nuts optional
- 1 cup tzatziki to serve
Pour about 2 thirds of the marinade into the bag with the lamb and the rest over the cauliflower.
Transfer the lamb to a plate to rest for 5 minutes.
To serve, load the lamb and the cauliflower together on a serving platter.
Likewise scrumptious with homemade chimichurri sauce. For a summer season version, use quartered cherry tomatoes in place of the pomegranate.
Calories: 200 kcal